UNITED    STATES    FOOD   ADMINISTRATION 


WAR 
CONOMY  in  FOOD 

with 

Suggestions 

and 

Recipes 

for 

SUBSTITUTIONS  in  the 
PLANNING  of  MEALS 


HAMMOND,  IND. 
W.  B.  CONKEY  COMPANY 

1918 


CONTENTS. 


Page 

The  President 's   Call    5 

The  Pledge 6 

War  Economy  in  Food 7 

The  Situation  Before  Us 8 

Follow  the  Home  Card 9 

Suggestions  for  Substitutions 10 

Meal  Plans   12 

Wheat   Saving    15 

Bread   Recipes    16 

Yeast   16 

Quick 20 

Meat  Saving  22 

Extenders    23 

Substitutes 23 

Fat  Saving    26 

Sugar  Saving   27 

Lesson  in  Buying 29 

Table  of  Weights  and  Measures 30 


THE  PRESIDENT'S  CALL  TO  THE  WOMEN  OF  THE 

NATION. 


WASHINGTON,  D.  C.,  June  12,  1917. 

MY  DEAR  MR.  HOOVER  :  It  seems  to  me  that  the  inauguration  of 
that  portion  of  the  plan  for  Food  Administration  which  contem- 
plates a  national  mobilization  of  the  great  voluntary  forces  of  the 
country  which  are  ready  to  work  toward  saving  food  and  elimin- 
ating waste  admits  of  no  further  delay. 

The  approaching  harvesting,  the  immediate  necessity  for  wise 
use  and  saving,  not  only  in  food,  but  in  all  other  expenditures,  the 
many  undirected  and  overlapping  efforts  being  made  toward  this 
end,  all  press  for  national  direction  and  inspiration. 

The  women  of  the  Nation  are  already  earnestly  seeking  to  do 
their  part  in  this  our  greatest  struggle  for  the  maintenance  of  our 
national  ideals,  and  in  no  direction  can  they  so  greatly  assist  as  by 
enlisting  in  the  service  of  the  Food  Administration  and  cheerfully 
accepting  its  direction  and  advice.  By  so  doing  they  will  increase 
the  surplus  of  food  available  for  our  own  armj*  and  for  export  to 
the  allies.  To  provide  adequate  supplies  for  the  coming  year  is  of 
absolutely  vital  importance  to  the  conduct  of  the  war,  and  without 
a  very  conscientious  elimination  of  waste  and  very  strict  economy 
in  our  food  consumption,  we  can  not  hope  to  fulfill  this  primary 
duty. 

I  trust,  therefore,  that  the  women  of  the  country  will  not  only 
respond  to  your  appeal,  and  accept  the  pledge  to  the  Food  Admin- 
istration which  you  are  proposing,  but  that  all  men  also  who  are 
engaged  in  the  personal  distribution  of  foods  will  co-operate  with 
the  same  earnestness  and  in  the  same  spirit.  I  give  you  full  au- 
thority to  undertake  any  steps  necessary  for  the  proper  organiza- 
tion and  stimulation  of  their  efforts. 

Cordially  and  sincerely  yours, 

WOODROW  WILSON. 
MR.  HERBERT  C.  HOOVER. 


THE  PLEDGE. 


PLEDGE  CARD  FOB  UNITED  STATES 
FOOD  ADMINISTRATION. 


IF  YOU  HAVE   ALREADY   SIGNED,   PASS   THIS    ON  TO  A  FRIEND. 


To  the  Food  Administrator : 

I  am  glad  to  join  you  in  the  service  of  food  conserva- 
tion for  our  Nation  and  I  hereby  accept  membership 
in  the  United  States  Food  Administration,  pledging 
myself  to  carry  out  the  directions  and  advice  of  the 
Food  Administration  in  my  home,  in  so  far  as  my 
circumstances  permit. 

Name    

Street  

City State 


There  are  no  fees  or  dues  to  be  paid.  The  Food  Ad- 
ministration wishes  to  have  as  members  all  of  those 
actually  handling  food  in  the  home. 

Anyone  may  have  the  Home  Card  of  Instruction, 
but  only  those  signing  pledges  are  entitled  to  Member- 
ship Window  Card,  which  will  be  delivered  upon  re- 
ceipt of  the  signed  pledge. 


WAR  ECONOMY  IN  FOOD. 


OUR  PROBLEM  AND  ITS  SOLUTION. 

Ten  million  American  homes — and  more — have  taken  the  pledge 
to  help  win  the  war  by  joining  in  the  United  States  Food  Adminis- 
tration— to  send  to  our  armies  and  the  allies  as  much  as  we  can  of 
concentrated  nutriment,  the  things  which,  in  the  shortage  of  ship- 
ping, take  the  least  vessel  room. 

These  things  we  must  send — wheat,  beef,  pork,  dairy  products, 
sugar. 

As  we  drew  near  to  harvest  the  first  home  card  of  the  Food  Ad- 
ministration was  sent  to  all  members,  saying  the  men  of  the  allied 
nations  are  fighting;  they  are  not  on  the  farms.  They  consume 
more  than  ever;  they  produce  less  than  before.  Cut  off  from 
their  other  markets,  they  depend  more  than  ever  on  America.  They 
look  to  America  for  food  as  never  before;  they  ask  for  it  with  a 
right  they  never  had  before,  for  they  are  our  companions  in  the 
great  war  for  democracy  and  liberty. 

Wheat  must  be  sent  them,  for  their  harvests  are  short.  They  can 
not  take  corn  instead,  seeing  they  have  neither  mills  to  grind  corn 
nor  ovens  to  bake  it  in,  while  they  are  already  adulterating  their 
white  flour  all  they  can  and  still  make  it  into  a  loaf.  "We  must  send 
them  part  of  our  wheat  to  mix  with  their  heavy  war  bread. 

Meat,  especially  pork,  must  be  sent  them,  for  their  herds  are  de- 
pleted. They  have  deliberately  killed  off  their  cattle  for  which 
they  had  no  fodder. 

Dairy  products  must  be  sent  them  in  three  and  five  and  ten 
times  their  accustomed  volume.  Animal  fats  are  of  vital  impor- 
tance to  health  and  growth  and  the  scarcity  in  Europe  is  alarming. 

Sugar  must  be  sent  them,  since  they  are  cut  off  from  all  other 
sources,  reduced  to  one-fourth  of  what  we  have  been  accustomed  to 
use.  When  we  have  done  all  we  are  asked  to  do,  we  shall  still  allow 
ourselves  nearly  double  the  portion  that  is  offered  to  France  and 
England. 

This  we  were  told ;  we  were  told  to  use  freely  of  what  America 
had  in  abundance  that  we  might  release  the  stores  of  the  few  things 
we  must  share  with  the  allies.  We  were  told  to  study  how  to  set 
our  tables  with  the  Nation's  needs  in  view. 

7 


8  WAR  ECONOMY  IN  FOOD. 

Ten  million  American  homes  have  now  taken  the  pledge  to  follow 
directions  as  new  circumstances  shape  them  from  time  to  time;  to 
eat  poultry  and  fish  in  place  of  meat  as  may  be  necessary ;  potatoes 
and  corn  and  rye  in  place  of  wheat ;  vegetable  oils  instead  of  animal 
fats,  as  the  needs  of  the  situation  may  indicate.  And  on  definite 
days  at  definite  meals,  in  accordance  with  the  pledge  to  follow  direc- 
tions, this  substitution  is  made  in  millions  of  homes. 

Harvest  is  over  now  and  the. account  of  the  year's  increase  is 
made  up.  A  second  card  of  directions  is  being  issued  to  the  homes 
of  America. 

THE  SITUATION  BEFORE  US. 

The  food  situation  in  Europe  is  critical — far  graver  than  when 
the  first  reckoning  was  made  of  the  world's  supply  for  this  year. 
Harvests  fell  below  estimates,  the  shortage  of  shipping  has  grown 
more  acute,  remote  markets  have  become  inaccessible. 

There  is  simply  not  enough  food  in  Europe,  yet  the  soldiers  of 
the  allies  must  be  maintained  in  full  strength,  their  wives  and  chil- 
dren at  home  must  not  face  famine ;  the  friendly  neutrals  must  not 
be  abandoned  to  starvation;  and  finally  our  own  army  in  France 
must  never  lack  needed  food. 

There  is  just  one  way  in  which  these  requirements  can  be  met. 
North  America  must  furnish  the  food.  But  we  have  already  sent 
our  normal  surplus,  therefore  we  must  create  supplies  from  our 
savings. 

We  do  not  need  to  starve  ourselves.  There  is  plenty  in  America, 
and  it  is  the  firm  policy  of  the  Food  Administration  to  retain  for 
our  people,  by  its  control  of  exports,  a  sufficient  supply  of  every 
essential  foodstuff.  Nobody  in  our  country  ought  to  eat  less  than 
is  necessary  for  good  health  and  full  strength,  for  America  needs 
the  full  productive  power  of  all  its  people.  Much  of  the  needed 
saving  can  be  effected  by  substituting  one  kind  of  food  for  another. 
But  the  time  has  come  to  put  aside  all  selfishness  and  disloyalty. 
The  time  has  come  for  sacrifice. 

The  allies  ask  us  to  meet  only  their  absolutely  imperative 
needs.  They  are  restricting  the  consumption  of  their  own  people 
to  the  minimum.  They  are  controlling  their  food  by  drastic  gov- 
ernment regulation.  There  is  privation  among  their  women  and 
children;  there  is  starvation  in  Belgium. 

The  allies  need  wheat  and  meat  and  fats  and  sugar.  They 
must  have  more  of  all  of  these  than  we  have  been  sending,  more 
than  we  shall  be  able  to  send  unless  we  restrict  our  own  con- 


WAR  ECONOMY  IN  FOOD.  9 

sumption.  We  can  do  it  without  harm,  for,  as  a  nation,  we  are 
today  eating  and  wasting  more  food  than  we  need. 

The  whole  great  problem  of  winning  the  war  rests  primarily 
on  one  thing;  the  loyalty  and  sacrifice  of  the  American  people  in 
the  matter  of  food.  It  is  not  a  government  responsibility,  it  is 
the  responsibility  of  each  individual.  Each  pound  of  food  saved 
by  each  American  citizen  is  a  pound  given  to  the  support  of  our 
army,  the  allies  and  the  friendly  neutrals.  Each  pound  wasted  or 
eaten  unnecessarily  is  a  pound  withheld  from  them.  It  is  a  direct 
personal  obligation  on  the  part  of  each  of  us  to  some  one  in  Europe 
whom  we  are  bound  to  help. 

If  we  are  selfish  or  even  careless,  we  are  disloyal,  we  are  the 
enemy  at  home.  Now  is  the  hour  of  our  testing.  Let  us  make  it 
the  hour  of  our  victory ;  victory  over  ourselves ;  victory  over  the 
Enemy  of  Freedom. 

FOLLOW  THE  HOME  CARD. 

Directions  are  given  from  time  to  time  for  such  voluntary  shaping 
of  our  diet  as  will  create  the  necessary  supplies.  As  conditions 
change,  the  directions  are  modified.  They  are  stiffened  in  one  line, 
relaxed  in  another. 

The  home  card  for  1918,  issued  in  January,  contains  those  rules 
whose  careful  observance  by  loyal  Americans  will  enable  us  to 
meet  our  present  responsibilities  toward  all  who  depend  on  us. 

The  rules  laid  down  in  the  Home  Card  are  that,  as  a  minimum, 
we  are  to  adopt  the  following  program : 

Have  Two  Wheatless  Days  (Monday  and  Wednesday)  in  every 
week,  and  One  Wheatless  Meal  in  every  day. 

Explanation. — On  "Wheatless"  days  and  in  "Wheatless"  meals 
of  other  days  use  no  crackers,  pastry,  macaroni,  breakfast  food  or 
other  cereal  food  containing  wheat,  and  use  no  wheat  flour  in  any 
form  except  the  small  amount  that  may  be  needed  for  thickening 
soups  or  gravies,  or  for  a  binder  in  corn  bread  and  other  cereal 
breads.  As  to  bread,  if  you  bake  it  at  home,  use  other  cereals  than 
wheat,  and  if  you  buy  it,  buy  only  war  bread.  Our  object  is,  that 
we  should  buy  and  consume  one-third  less  wheat  products  than 
we  did  last  year. 

Have  One  Meatless  Day  (Tuesday)  in  every  week  and  One 
Meatless  Meal  in  every  day.  Have  Two  Porkless  Days  (Tues- 
day and  Saturday)  in  every  week. 


10  WAR  ECONOMY  IN  FOOD. 

Explanation. — "Meatless"  means  without  any  cattle,  hog  or 
sheep  products.  On  other  days  use  mutton  and  lamb  in  prefer- 
ence to  beef  or  pork.  "Porkless"  means  without  pork,  bacon, 
ham,  or  pork  products,  fresh  or  preserved.  Use  fish,  poultry  and 
eggs.  As  a  nation  we  eat  and  waste  nearly  twice  as  much  meat  as 
we  need. 

Make  every  day  a  Fat-saving  Day  (butter,  lard,  lard-substi- 
tutes, etc.). 

Explanation. — Fry  less ;  bake,  broil,  boil  or  stew  foods  instead. 
Save  meat  drippings;  use  these  and  vegetable  oils  for  cooking  in- 
stead of  butter.  Butter  has  food  values  vital  to  children;  there- 
fore, give  it  to  them.  Use  it  only  on  the  table.  Waste  no  soap ;  it 
is  made  from  fat.  Be  careful  of  all  fats.  "We  use  and  waste  two 
and  a  half  times  as  much  fat  as  we  need. 

Make  every  day  a  Sugar-saving  Day. 

Explanation. — Use  less  sugar.  Less  sweet  drinks  and  candy  con- 
taining sugar  should  be  used  in  war  time.  As  a  nation  we  have 
used  twice  as  much  sugar  as  we  need. 

Use  Fruits,  Vegetables  and  Potatoes  abundantly. 

Explanation. — These  foods  are  healthful  and  plentiful,  and,  at 
the  same  time,  partly  take  the  place  of  other  foods  which  we  must 
save.  Raise  all  you  can  for  home  use. 

Use  Milk  wisely. 

Explanation. — Use  all  of  the  milk;  was|e  no  part  of  it.  The 
children  must  have  whole  milk.  Use  sour  and  skim  milk  in  cook- 
ing and  for  cottage  cheese. 

Hoarding  Food. — Anyone  buying  and  holding  a  larger  supply 
of  food  now  than  in  peace  time,  except  foods  canned,  dried  or  pre- 
served in  the  home,  is  helping  to  defeat  the  Food  Administration 
in  its  attempt  to  secure  a  just  distribution  of  food  and  the  estab- 
lishment of  fair  prices.  The  food  hoarder  is  working  against  the 
common  good  and  even  against  the  very  safety  of  the  country. 
Hoarding  food  in  households  is  both  selfish  and  unnecessary;  the 
Government  is  protecting  the  food  supply  of  its  people. 

SUGGESTIONS  FOR  SUBSTITUTIONS. 

The  question  of  planning  meals  grows  daily  more  important,  be- 
cause it  is  more  evident  that  food  is  to  win  or  lose  the  war. 

The  housewife  is  in  an  especially  trying  position.  The  needs  of 
her  family  and  the  requests  of  the  Food  Administration  seem  at 
first  glance  at  variance.  The  word  "save"  has  been  over-empha- 


WAR  ECONOMY  IN  FOOD. 


11 


sized  in  the  public  mind  and  the  word  "substitute"  overlooked. 
A  closer  study  reveals  the  fact  that  what  the  Food  Administration 
really  wishes  and  the  allies  really  need  is  that  we  restrict  ourselves 
in  the  use  of  a  few  staples  and  encourage  the  wise  use  of  many. 
From  that  viewpoint  the  housewife  has  left  a  large  and  varied  sup- 
ply of  food  from  which  to  select  nourishment  adapted  to  the  wish- 
es and  needs  of  her  family  and  to  the  condition  of  her  pocketbook. 

LET   US   REMEMBER. 

Let  us  remember  that  every  flag  that  flies  opposite  the  enemies' 
is  by  proxy  the  American  flag,  and  that  the  armies  fighting  in  our 
defense  under  these  flags  can  not  be  maintained  through  this 
winter  unless  there  is  food  enough  for  them  and  for  their  women 
and  children  at  home.  There  can  be  food  enough  only  if  America 
provides  it.  And  America  can  provide  it  only  by  the  personal 
service  and  patriotic  co-operation  of  all  of  us. 


The  soldiers  need — 


Wheat. 


Butter. 
Lard. 


Sugar. 


Bacon. 
Beef. 
Mutton. 
Pork. 


The  folks  at  home  can  use — 

Corn. 
Oats. 
Barley. 
Eye. 


Butter  substitutes. 
Cottonseed  oil. 

Peanut  oil. 

„  .,  }-For  cooking. 

Corn  oil. 

Drippings. 


Molasses. 

Honey. 

Sirups. 

Chicken. 

Eggs. 

Cottage  cheese. 

Fish. 

Nuts. 

Peas. 

Beans. 


The  following  are  offered  in  the  hope  that  they  may  be  helpful 
to  those  seeking  aid: 


12  WAR  ECONOMY  IN  FOOD. 

WAR-TIME  ECONOMY.1 

1.  Choose  food  wisely. 

2.  Store  it  properly. 

3.  Cook  it  carefully. 

4.  Serve  it  attractively. 

Don't  give  the  new  dishes  a  black  eye  by  b°ving  too  many  of 
them  at  once.  Use  all  the  ingenuity  you  have  to  make  them  both 
taste  and  look  well.  » 

Food  habits,  like  other  habits,  are  not  easily  changed.  Lead 
gently  into  the  new  realm. 

FIVE  EULES  FOR  WISE  BUYING. 

1.  Don't  begin  to  save  on  milk. — Children  must  have  it;  adults 
ought  to.  Milk  builds  bone  and  muscle  better  than  any  other  food. 

2.  Spend  at  least  as  much  for  milk  as  for  meat. — Remember 
that  a  quart  of  milk  is  equal  in  food  value  to  a  pound  of  steak. 
"A  quart  of  milk  a  day  for  every  child"  is  a  good  rule — easy  to 
remember.    At  least  try  to  provide  a  quart  of  milk  a  day  for  every 
member  of  the  family. 

3.  Spend  at  least  as  much  for  vegetables  and  fruits  as  for  meat 
and  fish. — Fresh  vegetables  and  fruit  can  not  well  be  sent  abroad 
to  the  army,  a  free  use  of  them  makes  your  family  dietary  better ; 
if  purchased  in  season  and  of  the  sorts  grown  in  your  own  locality 
they  need  not  be  expensive. 

4.  Use  breadstuffs  more  or  less  freely,  according  to  your  desire 
for  economy. — The  cereals  and  breadstuffs  are  usually  the  most 
economical  of  all  the  foods.     The  Food  Administration  does  not 
ask  you  to  use  less  bread  but  less  wheat  in  your  bread.     (See  reci- 
pes for  wheat  saving  breads,  pp.  16-20.) 

5.  Be  sparing  in  the  use  of  meats. — These  are  usually  the  most 
expensive  of  the  staple  foods  in  proportion  to  their-  food  value, 
and  are  not  strictly  necessary  when  a  proper  amount  of  milk  is 
used.  Meat  may  be  decreased  with  less  harm  than  any  of  the  other 
foods  mentioned.    The  amount  spent  for  meat  may  decrease  as  the 
amount  for  milk  increases. 


MEAL  PLANS. 

Study  your  meals.  Plan  them  for  at  least  three  days  in  advance. 
This  helps  you  to  buy  to  better  advantage,  gives  variety  in  ma- 
terial and  preparation. 

1  Economy  means  wise  expenditure  of  time,  money,  or  energy.  Waste  is  failure  to  use 
food  materials  to  the  best  advantage. 


WAR  ECONOMY  IN  FOOD.  13 

Ask  yourself ' the  following  questions  about  your  meal:    Does 
this  plan  mean — 

(1)  The  use  of  home'grown  products  and  thus  allow  the  rail- 
roads to  be  hauling  supplies  for  the  army  instead  of  food  for  my 
family  ? 

(2)  The  exchange  of  milk,  cheese,  eggs,  fish,  game,  beans,  nuts, 
and  peas  for  beef,  mutton,  pork? 

(3)  The  use  of  barley,  buckwheat,  corn,  oats,  potatoes,  and  rye 
instead  of  wheat? 

(4)  Plenty  of  whole  milk  for  the  children? 

(5)  Twelve  ounces  of  fat  per  adult  per  week  and  six  ounces  per 
child  per  week?     The  substitution  of  the  vegetable  fats  wherever 
possible  ? 

(6)  The   substitution  of  honey,  molasses,   corn  sirup  or  other 
sirup  for  sugar,  so  as  to  reduce  the  amount  of  sugar  used  to  three 
pounds  or  less  per  person  per  month? 

(7)  Meals  adapted  to  the  season  and  pocketbook?     Have  they 
character,  color,  flavor? 

(8)  Meals  which  include  at  least  one  food  from  each  of  the  fol- 
lowing classes,  except   III. 

FOOD   CLASSES. 

Group    I.  Protein. — Dried  beans,  eggs,  meat,  milk,  peas,  bread. 
II.  Starch. — Cereals,  potatoes,  tapioca. 

III.  Sugar. — Desserts,  honey,  jellies,  dried  fruits. 

IV.  Fats. — Butter,  cream,  corn  oil,  peanut  oil,  and  cottonseed  oil,  oleo- 

margarine. 
V.  Regulators,  mineral  salts,  and  acids. — Fruits,  vegetables,  milk. 

HELP  IN  PLANNING  MEALS. 
CHOOSE    WISELY.  COOK  CAREFULLY.  SEBVE    NICELY. 

Following  are  sample  menus  illustrating  the  proper  selection  of  food  from 
the  five  principal  classes: 


Protein 

Starches 

Sugars1 
BREAKFAST. 

Fats 

Minerals  and 
Cellulose 

Whole  milk. 

Oatmeal    with 
dates. 
Rye  toast. 

DINNER. 

Butter  or 
Oleomargarine. 

Stewed  prunes. 

Bean   and   nut 
loaf. 

Hot  corn  bread. 
Brown  potatoes. 

Sirup. 
SUPPER. 

Butter  or 
Oleomargarine. 

Stewed  tomatoes. 

Cream   of   pea 
soup. 

Baked  potatoes. 
Rye  bread. 

Oatmeal  cookies. 
BREAKFAST. 

Butter  or 
Oleomargarine. 

Celery. 
Baked  apples. 

Whole  milk. 

Hominy  grits. 
Oatmeal  muffins. 

Sirup. 

Butter  or 
Nut  butterine. 

Orange. 

1  The  needs  for  this  class  can  be  met  largely  by  substitutes. 


14 


WAR  ECONOMY  IN  FOOD. 


Protein 


Starch.es 


Rice  and  tomato   Stuffed  potatoes, 
with    a     little 
Hamburg 

Steak. 


Sugars 

DINNER. 
Gingerbread 
(corn  meal). 


SUPPER. 


Fata 


Butter  or 
Nut  butterine. 


Minerals  and 
Cellulose 


Cold  slaw. 


Cottage  cheese 
salad. 

Scalloped  corn. 
Rye  bread. 
Corn  meal 
wafers. 

BREAKFAST. 

Butter  or 
Nut  butterine. 

Oatmeal  brown 
betty. 

Whole  milk. 

Buckwheat  cakes. 
Barley  bread. 

Sirup. 

Butter  or 
Substitute. 

Stewed  apricots. 

DINNER. 

Fish  chowder. 

Corn  meal  batter 
bread. 

Butter  or 
Substitute. 

"Beets,  boiled. 
Fruit  salad. 

Baked  hominy 
and  cheese. 


Oatmeal  yeast 
bread. 


SUPPER. 
War  cake. 


Butter  or 
Substitute. 


Boiled  onions. 


SUGGESTIONS  FOB  CONSERVATION  IN  COURSE  DINNERS  AND 

LUNCHEONS. 


Oyster. 
Lobster. 


Omelets. 

Any   fish — with   lemon    or   tomato 
sauce. 


SOUPS. 

Cream  1  of  vegetable. 
Clam. 

ENTREES. 

Shellfish. 
Mushrooms. 


Chicken. 

Fish. 

Duck. 


Cottage  cheese; 
Fish. 


MEATS. 
Goose. ' 
Pheasant. 
Babbit. 

SALADS.2 

Fruits  and  cheese. 
Vegetables. 


Squab. 

Turkey. 

Venison. 


Nuts. 


DESSERTS. 


Gelatin  jellies  with  fruits  and  nuts. 
Cereals     molded     with     dates     and 

raisins. 

Fresh  or  stewed  dried  fruits. 
Blanc  manges. 
Tapioca  creams  with  fruits. 
Ices  sweetened  with  maple  sirup  or 

honey. 


Date  and  fig  puddings,  using  oatmeal 
or  barley  flour. 

Buckwheat  shortcake  with  fruit. 

War  cake   (boiled  raisin  cake). 

Spiced  oatmeal   cakes. 

Corn  meal  cookies. 

Tarts — crust  of  corn  meal  or  oat- 
meal. 

Oatmeal  macaroons. 


Mock  mince — green  tomatoes. 
Pumpkin   or   cream   with   corn   meal 
crust. 


PIES. 

Custard. 


Raisin. 


1  Use  skim  milk   and  vegetable  fat  and   cornstarch. 

2  Served   with  broiled  dressing  or  vegetable   oil  or  fruit  juice  and  honey. 


WAR  ECONOMY  IN  POOD.  15 

At  formal  dinners  no  white  bread  is  served. 
No  butter  is  served  at  social  luncheons  and  dinners. 
Use  no  toast  as  garnish. 
Use  no  croutons. 
Use  no  bacon  for  trimming. 
Use  left-over  meats,  minced  or  in  stews. 
Use  vegetables  in  omelets. 

Use  potatoes  in  many  forms — stuffed,   puffed,   scalloped   with 
cheese. 

LUNCHEON. 

Any  of  the  foods  suggested  above,  using  as  the  main  dish  such 
meat-saving  dishes  as  the  following : 

Bean  loaf. 

Nut  loaf. 

Nlit  and  cottage  cheese  loaf. 

Baked  hominy  and  cheese. 

Baked  rice   and  cheese    (adding  tomato,  pimento,  or  any  vegetable 
desired  for  flavor). 

Eggs   with   mushrooms. 

Eggs  scrambled  with   vegetables. 

Fish  chowder. 
Wheat-saving  breads  as — 

Quick  breads,  muffins,  etc.,  using  corn  meal,  buckwheat,  rye,  oatmeal, 
and  dried  fruits  if  desired. 

Yeast  bread,  using  any  of  the  cereals  mentioned  above  and  no  fat. 


WHEAT  SAVING. 

We  must  cut  down  our  own  use  of  wheat  one-fourth  if  we  are  to 
have  enough  to  send  the  allies.  Therefore  study  these  suggestions: 

Substitute  flour  or  meal  made  from  any  other  grain  for  at  least 
one-fourth  of  the  wheat  you  would  ordinarily  use. 

Use  white  potatoes,  sweet  potatoes,  rice,  squash,  and  pumpkin 
a*  substitutes  for  the  wheat  flour. 

Use  what  is  available  in  your  community. 

Those  who  can  save  more  than  the  one-fourth  will  help  make  up 
for  those  who  can  not  or  are  not  willing  to  do  their  share. 

The  quick  breads  can  be  made  so  as  to  save  from  half  to  all  the 
wheat. 


16  WAR  ECONOMY  IN  FOOD. 

SAVE  EKEAD. 

Cut  it  on  the  table,  so  that  none  is  left  to  dry. 

Do  not  have  stale  bread. 

Do  not  use  toast  as  a  garnish  or  serve  food  on  toast. 

If  there  are  bits  of  bread  left,  dry  and  grind  or  pound,  using 
the  crumbs  in  place  of  flour. 

Do  not  use  crackers  made  from  wheat  (or  graham)  flour,  or 
serve  croutons  with  soup. 

Do  not  use  breakfast  cereals  made  from  wheat. 

If  you  use  macaroni,  spaghetti,  any  Italian  paste  or  noodles,  re- 
member that  it  is  made  of  wheat  and  do  not  serve  bread  at  the 
same  meal. 

Use  cornstarch  or  rice  flour  for  thickening  sauces  and  gravies 
and  in  puddings.  (Use  half  as  much  as  you  would  of  flour.) 

Remember  bread  made  of  mixed  flours  is  better  body-building 
material  than  that  made  from  one  grain  alone. 

MODIFY  YOUR  OWN  EEOIPES. 

If  you  have  good  recipes  for  bread  of  any  kind,  make  them  con- 
form to  food  conservation  by  omitting  sugar  and  fat  and  by  using 
at  least  one-fourth  wheat  substitute.  The  recipes  below  tell  how 
to  use  or  add  the  substitutes.  Try  for  yourself  with  your  own 
recipe.  Many  people  think  milk  is  necessary  for  good  bread,  but 
it  is  not,  although  it  of  course  adds  to  the  food  value,  and  is  there- 
fore advisable  when  it  can  be  afforded.  "Water,  milk  and  water, 
whey,  potato  water,  or  rice  water  may  be  used  for  the  liquid. 

In  using  part  other  grains  than  wheat  the  loaf  will  be  as  nourish- 
ing, but  usually  not  so  large  or  light. 

All  measures  in  these  recipes  are  level.  The  flour  is  measured 
after  sifting. 

YEAST. 

Because  of  the  high  price  of  yeast  it  may  be  economical  when 
bread  is  made  frequently  or  in  large  quantities  to  prepare  liquid 
yeast.  In  making  the  bread  the  amount  of  yeast  used,  of  whatever 
kind,  will  depend  upon  the  time  in  which  the  process  is  to  be  car- 
ried through. 

LIQUID  YEAST. 


4  medium-sized  potatoes. 
1  quart   hot  water. 
^4   cup  corn  sirup. 
1  teaspoon  salt. 


1  cake  dry  yeast,  softened  in  J/4. 

cup  of  warm  water,  or 
1  cake  of  compressed  yeast. 


WAR  ECONOMY  IN  POOD.  17 

Wash,  pare,  and  cook  the  potatoes  in  the  water.  Drain,  mash 
and  return  to  the  water.  Make  up  to  1  quart.  Add  the  sugar  and 
salt  and  allow  the  mixture  to  cool.  When  lukewarm  add  the  yeast. 
Keep  at  room  temperature  (65°  to  70°  F.)  for  24  hours  before  us- 
ing. If  kept  for  a  longer  time  it  should  be  poured  into  a  sterilized 
jar  and  put  in  a  dark,  cool  place. 

Each  of  these  recipes  makes  one  loaf.  The  weight  of  the  different 
breads  will  vary  from  18  ounces  to  23  ounces. 


cups  liquid, 
to  *4  yeast  cake. 


CORN  MEAL  YEAST  BREAD. 

l/2  cups  flour.i 


%  cup  corn  meal,  white  or  yellow. 


1%  teaspoons  salt. 

NOTE. — One-fourth  cup  of  liquid  yeast  may  be  used  in  place  of 
the  *4  yeast  cake  and  !/4  cup  of  liquid,  when  making  bread  by  the 
short  process.  If  dry  yeast  is  used  the  long  process  must  be  fol- 
lowed or  a  liquid  yeast  prepared.  For  the  long  process  sponge 
method,  %  cake  of  compressed  yeast  or  2  tablespoons  of  liquid 
yeast  is  sufficient.  For  the  "short  process  use  more  yeast. 

LONG  PROCESS. 

1.  Soften  the  yeast  in  1/2  CUP  °f  lukewarm  water.    Add  %  cup  of 
white  flour.   Beat  thoroughly,  cover,  and  if  the  sponge  is  to  stand 
over  night,  let  rise  at  room  temperature  (about  65°  to  70°  F.)  and 
at  80°  to  85°  F.  if  the  time  is  to  be  shortened.    When  this  sponge  is 
so  light  that  the  slightest  touch  causes  it  to  fall  it  is  ready  for  the 
addition  of  the  other  ingredients. 

2.  Stir  the  corn  meal  into  the  remaining  cup  of  salted  water  and 
heat  to  the  boiling  point  over  the  direct  flame.    Cook  20 'minutes  in 
a  double  boiler  or  over  hot  water.     Cool  until  it  feels  warm  to  the 
hand  (about  90°  to  95°  F.). 

3.  Beat  the  cooked  corn  meal  into  the  light  sponge  prepared  as  di- 
rected above.    Add  gradually  sufficient  flour  to  make  a  dough  some- 
what stiffer  than  for  ordinary  bread.2    It  is  impossible  to  give  the 
quantity  of  flour  exactly,  because  different  samples  of  flour  may  not 
absorb  the  same  amounts  of  liquid.    Knead  a  few  minutes  until  the 
dough  is  smooth  and  elastic,  cover  and  let  rise  at  a  temperature  of 
about  80°  F.,  until  double  in  bulk.  Then  shape  into  a  loaf,  cover  and 
let  rise  in  the  pan  until  double  in  bulk.     Bake  50  to  60  minutes, 
starting  in  a  hot  oven   (450°  F.)   and  lowering  the  temperature 
gradually  at  the  end  of  10  minutes.    A  pan  of  water  set  in  the  oven 

1  More  if  needed. 

2  The    long    process    usually    produces  .better    results    in    this    bread. 


18  WAR  ECONOMY  IN  FOOD. 

will  keep  the  air  moist  and  give  a  soft  brown  crust.     If  the  pan 
of  water  is  not  used  the  temperature  should  be  lower  (425°  F.). 

SHORT  PROCESS. 

Cook  the  corn  meal  in  H/4  cups  of  liquid,  cool  to  about  90°  F., 
add  the  yeast  softened  in  the  remaining  14  cup  of  liquid  (or  the 
liquid  yeast)  and  flour  to  make  a  stiff  dough.  Proceed  from  this 
point  as  directed  above. 

BREAD  MIXER. 

In  following  either  of  these  methods  any  of  the  commercial  bread 
mixers  may  be  used. 

OATMEAL  BREAD. 
1  cup  liquid. 
1%  teaspoons  salt. 
1  cup  rolled  oats. 

%  to  %  yeast  cake,  softened  in  *4  cup  lukewarm  water. 
2%  cups  flour. 

LONG  PROCESS. 

Scald  the  liquid,  add  salt  and  pour  it  over  the  rolled  oats  in  a 
bread  mixer  or  mixing  bowl.  Cool  slowly.  Add  the  yeast  and  1  cup 
of  flour.  Cover  and  allow  the  sponge  to  rise  as  directed  in  the  recipe 
for  corn-meal  bread.  When  light,  add  the  remainder  of  the  flour, 
knead,  cover  and  let  rise  until  double  in  bulk.  Shape  into  a  loaf, 
cover,  let  rise  again  until  it  doubles  in  bulk  and  bake. 

SHORT  PROCESS. 

Follow  the  directions  as  given  above,  but  add  all  the  flour  at  one 
time,  after  the  oatmeal  has  soaked  l/2  hour. 

POTATO   BREAD. 


%   cups  mashed  potato    (packed 
solid). 
%  teaspoons  salt. 


to  %  yeast  cake  softened  in  2 
tablespoons  lukewarm  water. 
4  cups  flour — more  or  less  flour 
may  be  needed. 

NOTE. — Mashed  sweet  potato  or  cooked  cereal  or  squash  may  be 
used  in  the  same  way  as  the  Irish  potato.  In  using  any  substitute 
which  has  a  marked  flavor  it  is  better  to  try  the  bread  first  with 
less  than  114  cups  and  add  more  liquid.  Squash  rolls  are  very  good. 

LONG  PROCESS. 

Cool  the  mashed  potatoes  to  lukewarm,  add  the  salt  and  yeast 
softened  in  the  warm  water  and  about  14  CUP  °f  flour.  Mix  well, 
cover  and  let  rise  until  very  light. 


WAR  ECONOMY  IN  FOOD.  19 

To  the  well-risen  sponge,  add  the  remaining  flour,  kneading  thor- 
oughly. The  dough  should  be  very  stiff,  as  it  softens  considerably 
in  rising.  Cover  and  let  rise  until  double  in  bulk.  Shape  into  a 
loaf,  cover,  let  rise  again  until  it  has  increased  2y2  times  in  bulk, 
and  bake. 

SHORT  PROCESS. 

Follow  the  directions  as  given  above,  but  add  all  the  flour  at  once. 
The  dough  in  this  case  is  so  stiff  that  it  is  difficult  to  work  in  all  the 
flour. 


RYE  BREAD. 


1  cup  liquid. 
1  teaspoon  salt. 

%  to  *4   cake  yeast,  softened  in 
}4   cup  lukewarm  water. 


21/4  cups  white  flour. 
2%   cups  rye   flour. 


NOTE. — The  proportion  of  rye  flour  used  may  be  increased  to  3 
cups  of  rye  flour  and  %  cup  of  white  if  desired.  This  dough  is  soft 
and  can  be  made  into  the  old-fashioned  flat  loaf. 

LONG  PROCESS. 

Scald  the  liquid,  cool  to  lukewarm,  add  the  salt,  yeast,  and  half 
the  flour.  Beat  thoroughly,  cover  and  let  rise  until  very  light.  Then 
add  the  remainder  of  the  flour,  knead,  cover  and  let  rise  until  double 
in  bulk.  Shape  into  a  loaf,  cover  and  let  rise  again  until  double  in 
bulk  and  bake. 

SHORT  PROCESS. 

Follow  the  directions  as  given  above,  but  add  all  the  flour  at  once. 

This  same  method  may  be  used  for  bread  in  which  buckwheat 
flour  is  used.  It  may  be  substituted  for  ^  to  ^3  of  the  wheat  flour. 
The  buckwheat  bread  is  dark  and  has  a  characteristic  flavor. 


BARLEY  BREAD. 


1  cup  liquid. 
1  teaspoon  salt. 


to   *4    cake  yeast   softened  in 
cup  lukewarm  water. 


2%  cups  white  flour. 
1%  cups   barley   flour. 


LONG  PROCESS. 


Scald  the  liquid,  cool  to  lukewarm,  add  the  salt,  the  softened  yeast 
and  half  the  flour.  Beat  thoroughly,  cover  and  let  rise  until  very 
light.  Then  add  the  remainder  of  the  flour.  Knead,  cover,  and  let 
rise  until  double  in  bulk.  Shape  into  a  loaf,  cover,  and  let  rise 
again  until  double  in  bulk.  Bake. 


20  WAR  ECONOMY  IN  FOOD. 

SHORT  PROCESS. 

Follow  the  directions  as  given  above,  but  add  all  the  flour  at  once. 


PEANUT  BREAD. 


%  to  *4  cake  yeast  softened  in 

cup  lukewarm  water. 
1  cup  peanut  meal,  or  floul. 


1  cup   liquid. 

1  teaspoon  salt. 

3  cups  flour   (more  if  desired). 

1  or   2    tablespoons   sirup. 

Peanut  meal  may  be  prepared  by  shelling  roasted  peanuts,  re- 
moving red  skins,  and  crushing  the  nuts  with  a  rolling  pin. 

LONG  PROCESS. 

Make  a  sponge  with  %  cup  of  the  liquid,  the  salt,  the  yeast  and 
l1/^  cups  of  flour.  When  light  add  the  rest  of  the  liquid,  at  about 
90°  F.,  the  sirup,  the  peanut  meal  and  the  remainder  of  the  flour. 
Knead  until  smooth  and  elastic,  adding  more  flour  if  necessary  to 
secure  the  proper  consistency.  Cover  and  let  rise  until  double  in 
bulk.  Shape  into  a  loaf,  cover  and  let  rise  until  2l/2  times  the 
original  bulk.  Bake  50  to  60  minutes  in  a  moderately  hot  oven 
(400°  F.). 

SHORT  PROCESS. 

Dissolve  the  salt  and  sirup  in  the  cup  of  lukewarm  liquid.  Add 
to  it  the  softened  yeast  and  add  all  to  the  mixture  of  flour  and  pea- 
nut meal.  Knead  until  smooth  and  elastic.  From  this  point  follow 
the  directions  as  given  for  long  process. 

QUICK  BREADS. 

OATMEAL  MUFFINS.      (10-12  muffins.) 


ly^  cups  milk. 

2  cups  rolled  oats. 

3  egg. 

2  tablespoons  molasses. 


1  tablespoon  melted  fat. 
1  cup  flour. 

4  teaspoons  baking  powder. 
%  teaspoon  salt. 


Heat  the  milk,  pour  over  the  oats  and  let  soak  about  one-half 
hour.  Add  the  beaten  egg,  molasses,  and  melted  fat.  Finally  add 
dry  ingredients,  which  have  been  sifted  together.  Bake  in  greased 
muffin  tins  one-half  hour  in  a  moderately  hot  oven. 


COOKED  CEREAL  MUFFINS.      (10-12  muffins.) 


cups  flour. 


4  teaspoons   baking  powder. 
%  teaspoon  salt. 
1  cup  cooked  rice. 


%  cup  milk. 

1  egg. 

1  tablespoon   melted   fat. 


WAR  ECONOMY  IN  FOOD.  21 

Sift  together  the  dry  ingredients.  Add  the  milk,  beaten  egg,  and 
melted  fat  to  the  cooked  rice.  Beat  thoroughly.  Finally  add  the 
sifted  dry  ingredients.  Mix  well.  Bake  in  greased  muffin  tins  about 
one-half  hour  in  a  moderately  hot  oven. 

Other  cooked  cereals  or  mashed  potatoes  may  be  used  in  this 
recipe.  If  the  dough  is  too  soft,  add  a  little  more  flour ;  if  too  thick, 
a  little  more  liquid. 

s 
BUCKWHEAT  MUFFINS.      (10-12  muffins.) 


1  cup  buckwheat. 

1  cup  wheat  flour. 

4  teaspoons  baking  powder. 

%   teaspoon  salt. 


1V&   cups  milk. 
1  egg. 

1  tablespoon  melted  fat. 

2  tablespoons  molasses. 


Sift  together  the  dry  ingredients.  Combine  the  milk,  beaten  egg, 
melted  fat,  and  molasses.  Add  the  liquid  to  the  dry  ingredients. 
Mix  well  and  bake  one-half  hour  in  a  moderately  hot  oven. 

Rye  flour  or  1  cup  of  barley  meal  and  1  cup  of  wheat  flour  may 
be  used  in  this  recipe  if  the  liquid  is  reduced  to  1  or  li/4  cups.  The 
buckwheat  flour  absorbs  more  liquid  than  other  flours. 

If  you  can  get  corn  flour,  barley  flour,  rye  meal,  peanut  flour,  soy- 
bean meal,  a  great  variety  of  muffins  can  be  made.  Combinations  of 
Yz  barley  flour,  y$  corn  flour,  and  y$  wheat  flour,  or  ]/2  rye  meal, 
i/4  corn  meal,  and  14  wheat  flour  have  been  found  satisfactory. 


CORN  DODGERS.      (MaJses  14  biscuits.) 


2  cups  corn  meal. 
1  teaspoon  salt. 


1%    cups  boiling  water. 
2  teaspoons  fat. 


Pour  the  boiling  water  over  the  other  materials.  Beat  well.  When 
cool,  form  into  thin  cakes  and  bake  one-half  hour  in  a  hot  oven. 
These  crisp  biscuits  are  good  served  hot  with  butter  or  gravy. 


CORN  MEAL  BREAD. 


cups  corn  meal. 


2  cups  milk. 

1  egg-1 

1  tablespoon  melted  fat. 


4  teaspoons   baking   powder. 
1  teaspoon   salt. 
1  tablespoon   flour. 

Mix  and  sift  the  dry  ingredients.  Combine  the  milk,  beaten  egg, 
and  melted  fat,  and  add  to  the  dry  ingredients.  Mix  well,  pour  into 
greased  muffin  tins  or  shallow  pans,  and  bake  in  a  hot  oven  about 
20  minutes.  This  bread  should  be  served  hot. 

If  a  softer  bread  is  desired,  the  corn  meal,  salt,  and  milk  may  be 
brought  to  a  boil  and  cooked  for  10  minutes  in  a  double  boiler  or 
over  hot  water.  Cool,  add  the  beaten  egg,  melted  fat,  and  baking 

1  Omitted  if  desired. 


22  WAR  ECONOMY  IN  FOOD. 

powder.    The  flour  is  not  necessary.    Beat  well  and  bake  in  a  hot 
oven.    This  same  mixture  may  be  baked  as  griddle  cakes. 


GRIDDLE    CAKES. 


1  cup  milk. 

1  egg. 

1  tablespoon  melted  fat. 

1V6    cups   cooked   oatmeal. 


l/2  cup   flour. 

%  teaspoon    salt. 

4  teaspoons   baking  powder. 


Combine  the  milk,  beaten  egg,  and  melted  fat.  Beat  this  into  the 
cooked  oatmeal.  Add  the  flour,  salt,  and  baking  powder,  which 
have  been  sifted  together.  Bake  on  a  hot,  greased  griddle. 

Other  cooked  cereals,  mashed  Irish  potatoes,  sweet  potatoes,  etc., 
may  be  used  in  place  of  the  oatmeal.  When  rice  is  used,  y±  cup 
more  flour  is  necessary. 

Griddle  cakes  may  also  be  made  using  ^>  or  more  of  corn  meal  or 
buckwheat  flour. 

If  desired,  sour  milk  may  be  substituted  in  these  recipes  for  the 
sweet.  In  doing  this  the  quantity  must  usually  be  increased  a  little. 
Use  1/2  teaspoon  of  soda  for  each  cup  of  sour  milk.  For  each  1/2 
teaspoon  of  soda  the  quantity  of  baking  powder  can  be  reduced  by  2 
teaspoons. 

CORN  MEAL  CRISPS.      (Salad  wafers.) 


cup   corn   meal. 
cup  wheat  flour. 
teaspoon  salt. 


1  tablespoon   fat. 

3  tablespoons   milk    (about). 


Sift  together  the  dry  ingredients.  Melt  the  fat  and  add  to  the 
flour  with  sufficient  liquid  to  make  a  dough  that  can  be  rolled  thin. 
Cut  into  diamonds  or  other  shapes.  Bake  in  a  quick  oven  until 
golden  brown.  This  makes  60  to  65  wafers  2  by  2  inches. 

If  desired,  after  rolling  out  the  dough,  sprinkle  with  grated  cheese 
and  paprika.  Make  into  cheese  straws. 


MEAT  SAVING. 

Meat  saving  is  to  be  accomplished  in  various  ways : 

1.  By  doing  without  pork,  beef,  mutton,  veal,  and  lamb. 

2.  By  using  meat  less  frequently. 

In  ' '  meatless  days. ' ' 

3.  By  serving  smaller  portions. 

4.  By  using  meat  extenders,  such  as  a  dish  of  rice,  tomatoes,  and 
a  little  meat. 

5.  By  using  substitutes  such  as  cheese,  eggs,  fish,  game,  poultry, 
dried  beans,  and  peas. 


2  cups  corn  meal. 
2%   teaspoons  salt. 
6  cups  boiling  water. 
1  onion. 


WAR  ECONOMY  IN  FOOD.  23 

MEAT  EXTENDERS. 

T  AM  ALE  PIE.      (Serves  six.) 

1  pound  Hamburger  steak. 

2  cups   tomatoes. 

%  teaspoon  cayenne  pepper,  or 
1  small   chopped   sweet   pepper. 


1  tablespoon   fat. 

Make  a  mush  by  stirring  the  corn  meal  and  ll/2  teaspoons  salt  into 
boiling  water.  Cook  in  a  double  boiler  or  over  water  for  45  minutes. 
Brown  the  onion  in  the  fat,  add  the  hamburger  steak  and  stir  until 
the  red  color  disappears.  Add  the  tomato,  pepper,  and  remaining 
salt.  Grease  a  baking  dish,  put  in  a  layer  of  corn  meal  mush,  add 
the  seasoned  meat,  and  cover  with  mush.  Bake  30  minutes. 


BEEF   STEW. 


1  pound  beef. 

4  potatoes  cut  in  quarters. 


1  cup  carrots  cut  up  small. 
1  teaspoon   salt. 


J/4  peck  green  peas  or  1  can. 

Cut  meat  in  small  pieces  and  brown  in  the  fat  from  the  meat. 
Simmer  in  2  quarts  of  water  for  1  hour.  Add  the  carrots  and  cook 
for  one-half  hour,  then  add  the  potatoes  and  then  the  peas.  If 
canned  peas  are  used,  add  them  10  minutes  before  serving. 

VARIATIONS. 

1.  The  meat. — This  may  be  any  kind  and  more  or  less  than  a 
pound  may  be  used.    Use  the  cheap  cuts,  the  flank,  rump,  neck,  or 
brisket.     The  long,  slow  cooking  makes  them  tender.     Game  and 
poultry  are  good. 

2.  Potatoes  and  barley  may  be  used  or  barley  alone,  or  rice,  hom- 
iny, or  macaroni. 

3.  Vegetables. — Carrots,  turnips,  onions,  peas,  beans,  cabbage,  to- 
matoes are  good,  canned  or  fresh.    Use  one  or  more  of  these,  as  you 
wish. 

4.  Parsley,  celery  tops,  onion  tops,  seasoning  herbs,  or  chopped 
sweet  peppers  add  to  the  flavor. 

5.  Many  left-overs  may  be  used — not  only  meat  and  vegetables 
but  rice  or  hominy. 

MEAT    SUBSTITUTES. 


FISH  CHOWDEE. 


A   3-pound  fish. 

2  tablespoons   drippings. 


1  quart  sliced  potatoes. 
3  cups   hot   milk. 


1  medium   onion,   chopped   fine. 

Skin  and  bone  the  fish,  and  cut  into  small  pieces.    Cover  the  bone 
and  trimmings  with  cold  water  and  let  simmer  for  one-half  hour. 


24  WAR  ECONOMY  IN  FOOD. 

Cook  the  onion  in  the  fat  for  5  minutes,  then  pour  into  a  stew  pan. 
Parboil  the  sliced  potatoes  for  5.  minutes,  then  drain  and  add 
layers  of  fish  and  potatoes  to  the  fat  and  onion  in  the  stew  pan. 
Season  each  layer  with  salt  and  pepper. 

Strain  the  liquor  in  which  the  fish  bones  have  been  cooking  over 
all,  and  cook  about  20  minutes  until  fish  and  potatoes  are  tender. 
Then  add  the  scalded  milk.  If  desired  thicker,  sprinkle  a  little  corn 
meal  between  each  layer  of  fish  and  potatoes. 


2  cups  salt  fish  (flaked). 

2  cups  cold  mashed  potatoes. 

1  pint   milk. 


BAKED  SALT  FISH. 
2  eggs. 


2  to  3    tablespoons   of   drippings. 


Freshen  the  fish  by  soaking  in  cold  water  or  by  boiling  up  several 
times  in  fresh  water.  The  treatment  necessary  will  depend  upon 
the  amount  of  salt  in  the  fish.  Then  simmer  until  tender.  Drain 
off  the  water.  Mix  the  potatoes  with  the  milk,  eggs,  fat,  and  season- 
ing. Add  the  fish,  turn  into  a  greased  baking  dish,  and  bake  one- 
half  hour. 

BROILED   SALT  MACKEREL. 

Freshen  the  fish  by  soaking  10  to  12  hours  with  the  skin  side  up. 
.Change  the  water  several  times.  Simmer  until  tender  (15  to  20 
minutes)  in  water  to  which  1  teaspoon  of  vinegar,  a  bay  leaf,  one 
slice  of  onion,  and  a  sprig  of  parsley  have  been  added. .  Drain,  rub 
the  fish  with  a  little  salt  and  margarine  or  other  fat.  Grease  the  hot 
broiler  and  lay  the  fish  on  it.  Brown  on  both  sides  quickly.  Gar- 
nish with  slices  of  lemon  and  parsley. 


JELLIED  FISH. 


cups  cold  flaked  fish. 


2  tablespoons    chopped    capers. 
1  tablespoon  granulated  gelatin. 


1  cup  boiling  water. 

2  tablespoons  lemon  juice. 
%  teaspoon  salt. 


2  tablespoons    cold   water. 

Mix  the  fish  and  capers.  Arrange  in  a  mold.  Soak  the  gelatin 
in  two  tablespoons  of  cold  water.  Add  the  boiling  water  and  stir 
until  the  gelatin  dissolves,  then  add  the  lemon  juice  and  salt.  Pour 
this  jelly  carefully  over  the  fish  and  set  in  a  cool  place  to  harden. 
Cut  into  portions  and  serve  on  lettuce  with  salad  dressing.  If  de- 
sired celery  or  hard-boiled  eggs  cut  in  slices  may  be  added  to  the 
fish. 

RABBIT  IN  CASSEROLE. 


1  rabbit. 

}4  cup  drippings  or  other  fat. 

1  cup  hot   water. 

1  tablespoon  lemon  juice. 


2   cups  meat   stock  or  thickened 

gravy. 
Bit  of  bay  leaf. 


WAR  ECONOMY  IN  FOOD. 


25 


Dress  the  rabbit  and  separate  into  pieces  at  the  joints.  Season 
with  paprika  and  salt.  Cook  in  the  fat  until  a  golden  brown. 
Transfer  the  meat  to  a  casserole  with  1  cup  of  hot  water  and  cover. 
Bake  in  a  moderate  oven  about  y2  hour,  then  add  the  stock  or  gravy, 
lemon  juice,  and  bay  leaf.  Continue  cooking  in  the  oven  about 
hours. 

BAKED  HOMINY  AND  CHEESE. 


1  tablespoon  of  butter  substitute  or 
drippings. 

1  tablespoon  cornstarch  or  2  table- 
spoons flour. 

1  cup  milk. 


%  teaspoon  paprika. 

%  to  1  cup  cheese,  grated  or  cut  fine. 

2  cups  cooked  hominy. 

%   cup  bread  crumbs. 

1   teaspoon  salt. 


Make  a  sauce  of  the  fat,  cornstarch,  salt,  and  milk.  Add  the 
cheese  and  paprika  to  the  sauce,  arrange  the  hominy  in  baking  dish, 
and  pour  the  sauce  over  it.  Cover  with  crumbs  and  bake  20  minutes 
in  a  moderate  oven. 

The  hominy  and  cheese  may  be  arranged  in  layers  and  the  white 
sauce  poured  over  it  if  preferred. 

COTTAGE   CHEESE  AND  NTTT  LOAF. 


1  cup  cottage  cheese. 

1  cup  nut  meats    (use  those  locally 

grown). 

1  cup  stale  bread  crumbs. 
Juice   of   %   lemon. 


1  teaspoon   salt. 

%  teaspoon  pepper. 

2  tablespoons  chopped  onion. 

1  tablespoon  butter  substitute,  meat 
drippings  or  vegetable  oils. 


Mix  the  cheese,  ground  nuts,  crumbs,  lemon  juice,  salt,  and  pep- 
per. Cook  the  onion  in  the  fat  and  a  little  water  until  tender.  Add 
to  the  first  mixture  the  onion  and  sufficient  water  or  meat  stock  to 
moisten.  Mix  well,  pour  into  a  baking  dish  and  brown  in  the  oven. 

VARIATIONS. 

Two  cups  of  cooked  oatmeal  may  be  substituted  for  the  cheese  and 
the  bread  crumbs. 

One  pound  of  beans,  cooked  and  put  through  a  sieve,  may  be  sub- 
stituted for  the  nuts. 

American  cheese,  grated  or  cut  fine,  may  be  used  in  place  of  cot- 
tage cheese. 

The  amount  of  liquid  added  will  vary  in  each  case.  The  season- 
ing may  be  varied  to  suit  the  case. 

SAUCES. 

Especial  attention  must  be  given  to  seasoning  of  dishes  which 
have  as  their  foundation  beans,  rice,  or  other  foods  having  little 
flavor  of  their  own. 


26  WAR  ECONOMY  IN  FOOD. 

Use  peppers,  onions,  garlic,  leek,  celery,  catsup,  Worcestershire 
sauce,  etc.,  for  increasing  flavor.  Bean  and  nut  loaves  should  be 
served  with  highly  seasoned  sauces. 

ITALIAN  TOMATO  SAUCE. 

%  cup  finely   cut   onion.  2  cups   cooked  tomatoes. 

%  cup  grated  or   cut   turnip.  2  teaspoons  salt. 

l/£  cup  grated   or  cut   carrot.  2  tablespoons  flour. 

4  tablespoons  butter  substitute  or         y2  cup  cut    green    peppers, 
vegetable  fat  or  drippings. 

Cook  vegetables  (except  tomato)  in  the  fat  until  tender.  Add 
tomato  and  salt,  cook  5  minutes.  Put  through  strainer,  return  to 
fire,  add  flour  mixed  with  2  tablespoons  cold  water,  boil  5  minutes. 

PIMENTO  SAUCE. 

Force  canned  pimento  through  a  strainer.  Add  1/2  CUP  of  this 
puree  to  1  cup  of  white  sauce. 

BROWN  NUT   SAUCE. 


2  tablespoons  drippings  or  vegetable 

oil. 

2  tablespoons  peanut  butter. 
3%   tablespoons  flour. 


1%  cups  meat  or  vegetable  stock  or 

milk. 

*/2  teaspoon  salt. 
Few  grains  pepper. 


Brown  the  fat,  add  peanut  butter  and  when  well  mixed  add  flour 
and  continue  browning.  Pour  in  the  stock  gradually,  stirring  con- 
stantly. Bring  to  the  boiling  point  and  add  salt  and  pepper. 


FAT  SAVING. 

We  use  twice  as  much  fat  as  some  of  the  allies.  The  amount  used 
here  should  be  not  more  than  %  pound  per  person  per  week  and  6 
ounces  for  children  under  10. 

Use  butter  as  sparingly  as  possible  on  the  table,  except  for  children. 

Do  not  use  it  in  cooking. 

Peanut  butter,  jellies,  or  a  nut  and  fig  paste  are  excellent  substitutes. 

Use  little  pastry. 

When  you  do  make  pies,  use  one  crust  instead  of  two. 

Try  the  New  England  deep  apple  pie,  with  only  a  top  crust. 

Use  the  vegetable  fats  instead  of  animal  fats  in  making  the  pastry. 

If  the  vegetable  oils  are  used,  the  quantity  of  fat  may  be  reduced  by 
one-third;  that  is,  2%  tablespoons  of  oil  to  1  cup  of  flour  is  suffi- 
cient. The  oil  itself  helps  to  moisten  the  flour  so  that  very  little 
water  is  necessary.  The  dough  should  be  made  as  dry  as  possible 
to  make  a  tender  pastry. 

Do  not  fry  in  deep  fat. 


WAR  ECONOMY  IN  FOOD.  27 

Bake  croquettes  in  the  oven. 
Make  meat  loaf  instead  of  meat  croquettes. 

Either  do  not  use  recipes  calling  for  a  large  quantity  of  fat  or  try 
reducing  the  amount. 

RECIPES  FOB  CONSERVATION  PIE  CRUSTS. 

CORN  MEAL  CRUST. 

Grease  a  pie  plate  well.  Cover  with  raw  corn  meal,  giving  the 
plate  a  rotating  motion  so  that  an  even  layer  of  the  meal  will  stick 
to  the  plate  about  -fa  of  an  inch  in  thickness.  Fill  the  plate  with 
pumpkin  pie  mixture.  Bake  in  a  hot  oven. 

INDIVIDUAL  PIES — OATMEAL  CRUST. 
2  cups  finely  ground   oatmeal.  1  teaspoon   fat. 

1  cup  boiling  water. 

Scald  the  oatmeal  with  the  water.  Add  fat  and  mix  thoroughly. 
Roll  very  thin  and  line  small  pie  or  tart  tins  with  the  mixture.  Bake 
in  a  hot  oven.  Fill  with  apricot  marmalade  or  other  thick  mixture. 
If  desired,  spread  a  meringue  on  top  and  brown  in  the  oven. 


SUGAR  SAVING. 

Because  of  the  present  shortage  of  sugar  it  is  necessary  for  each 
person  to  reduce  his  consumption  of  sugar  to  %  pound  per  week. 
There  are  so  many  sweet  foods  that  may  be  used  in  place  of  sugar 
that  this  should  be  no  hardship. 

Cut  out  candy. 

Use  less  sugar  in  tea  and  coffee  and  substitute  other  sweetening 
wherever  possible. 

Try  cooking  breakfast  cereals  with  chopped  figs,  dates,  or  raisins. 
You  will  not  need  to  add  any  sugar  at  the  table. 

Use  molasses,  honey,  corn,  or  other  sirups  for  sweetening. 

Get  Government  pamphlet  x  giving  directions  for  making  sirup  from 
apples  and  other  fruits.  Try  apple  sirup  and  concentrated  cider. 

Use  fresh  fruits  for  desserts  in  place  of  rich  pastries  and  sweet  pud- 
dings. 

Bake  apples  or  pears  with  a  little  water  for  several  hours  until  a 
rich  sirup  forms.  If  more  sweetening  is  desired  add  a  little  honey 
or  molasses. 

Stew  dried  prunes  in  the  water  in  which  they  were  soaked  until  the 
liquid  is  almost  all  boiled  away.  If  more  juice  is  wanted  add  water 
to  the  sirup.  The  long,  slow  cooking  is  necessary  to  develop  a  rich 
flavor. 

Cut  down  the  use  of  cake. 

1  Department  of  Agriculture  Yearbook,  Separate  639. 


28  WAR  ECONOMY  IN  FOOD. 

Do  not  use  frosting  unless  you  can  make  it  without  sugar.  Either 
honey  or  maple  sirup  can  be  substituted  for  sugar  in  a  boiled 
frosting. 

When  cake  is  made  it  should  be  not  only  wheat-saving,  but  sugar- 
saving  and  fat-saving.  Try  making  cakes  in  which  corn  meal, 
corn  flour,  rye  flour,  potato  flour,  rice  flour,  or  cornstarch  is  sub- 
stituted for  part  of  the  wheat  flour. 

Use  corn  sirup,  molasses,  honey,  and  other  sirups  for  part  or  all  of 
the  sugar. 

A  good  working  rule  in  making  such  substitution  is  to  use  1  cup  of 
sirup  as  equivalent  to  1  cup  of  sugar  and  %  cup  of  liquid.  Corn 
sirup  does  not  sweeten  as  much  as  molasses  or  honey. 

RECIPES  FOR  CONSERVATION  SWEETS. 


WAR  CAKE. 


1  cup  molasses. 
1  cup   corn    sirup. 
1%  cups  water. 

1  package    raisins. 

2  tablespoons   fat. 
1  teaspoon   salt. 


1  teaspoon   cinnamon. 
%  teaspoon   cloves. 
^  teaspoon    nutmeg. 
3   cups  rye  flour. 

%  teaspoon  soda. 

2  teaspoons  baking  powder. 


Boil  together  for  5  minutes  the  first  nine  ingredients.  Cool,  add 
the  sifted  dry  ingredients  and  bake  in  two  loaves  for  45  minutes  in 
a  moderate  oven. 

This  cake  should  be  kept  several  days  before  using.  It  makes 
about  20  to  25  servings. 

If  desired  1  cup  of  oatmeal  may  be  used  in  place  of  y8  cup  of  flour. 


COEN  MEAL  COOKIES. 


%  cup  melted   fat. 
%  cup  molasses. 
%  cup  corn  sirup. 
1  egg. 


6  tablespoons   sour   milk. 
%  teaspoon   soda. 
2  cups  corn  meal. 
1  cup   wheat   flour. 


Combine  the  melted  fat,  molasses,  sirup,  beaten  egg  and  milk. 
Sift  the  dry  ingredients  and  combine  with  the  liquid.  Drop  from  a 
teaspoon  onto  a  greased  pan  and  bake  in  a  moderate  oven  for  15 
minutes.  This  makes  55  to  60  cookies  about  2  inches  in  diameter. 


OATMEAL  MACAROONS. 


1  tablespoon  fat. 

6  tablespoons   corn    sirup. 

2  tablespoons   sugar. 
1  egg. 

1%   cups  oatmeal. 


!/4  teaspoon   salt. 
l/2  teaspoon    baking   powder. 
1%  tablespoons  flour. 
2    teaspoons    almond    extract   if    de- 
sired. 


Combine  the  melted  fat  and  the  sugar  and  sirup,  add  the  beaten 
egg  and  stir  in  the  other  ingredients.    Drop  from  a  teaspoon  on 


~W AR  ECONOMY  IN  FOOD.  29 

greased  baking  sheets  or  pans  and  bake  in  a  moderate  oven  about 
15  minutes. 

This  makes  25  to  28  cookies  about  2  inches  in  diameter. 

CORN  MEAL   GINGERBREAD. 


%  teaspoon   cloves. 
1  cup  sour  milk. 

1  cup  molasses. 

2  tablespoons  shortening. 


egg 


1  cup   corn  meal. 
1  cup  wheat   flour. 

1  teaspoon  soda. 
%  teaspoon   salt. 

2  teaspoons  ginger. 

1  teaspoon  cinnamon. 

Sift  together  the  dry  ingredients.  Combine  the  milk,  molasses, 
melted  shortening,  and  beaten  egg.  Add  the  liquid  ingredients  to 
the  dry.  Stir  well.  Bake  in  moderate  oven. 

Two  cups  of  buckwheat  flour  may  be  substituted  for  the  corn  meal 
and  flour  in  the  above  recipe.  .This  will  have  the  characteristic 
flavor  of  buckwheat.  If  it  is  too  strong  use  only  1  cup  of  buckwheat 
and  1%  cups  of  white  flour.  Two  and  a  half  cups  of  rye  flour  may 
also  be  substituted.  In  using  rye  or  white  flour  a  larger  quantity 
is  necessary  because  these  flours  absorb  less  liquid  than  do  the  corn 
meal  and  buckwheat. 


A  LESSON  IN  BUYING. 

Yet  another  method  of  studying  food  values  is  to  be  found  in  a 
consideration  of  weight,  cost,'  and  measure.  This  has  been  used  by 
wise  housekeepers  for  some  time,  but  some  women  have  been  so  im- 
pressed with  the  importance  of  buying  by  weight  that  they  have 
almost  lost  sight  of  the  expression  of  this  weight  in  terms  of  meas- 
ure. Very  few  women  would  think  of  buying  bananas  except  by  the 
pound,  but  not  many  realize  that  they  will  get  only  three  medium 
bananas  in  a  pound.  Such  a  common  commodity  as  potatoes  of 
course  are  always  purchased  by  weight,  but  it  is  very  important  to 
realize  that  there  are  15  pounds  of  potatoes  in  a  peck  and  that  this 
same  15  pounds  also  represents  about  50  medium-sized  potatoes.  In 
other  words,  if  a  housekeeper  buys  a  pound  of  potatoes,  she  will  get 
three  medium-sized  potatoes  and  a  little  one  thrown  in  for  full 
weight.  A  pound  of  prunes  may  be  ordered  without  any  special  in- 
terest by  the  woman  buyer,  and  she  may  get  either  large  or  small 
prunes  depending  upon  the  grocer's  wishes,  while  a  wise  buyer 
would  stipulate  the  size  wanted  because  she  would  know  that  in  a 
pound  of  small  prunes  she  would  get  about  40  prunes,  while  if  they 
were  large  there  would  be  about  28. 

'  Omitted  if  desired. 


30 


WAR  ECONOMY  IN  FOOD. 


The  following  table  shows  the  relation  of  weight  and  measure  and 
also  brings  about  the  difference  in  the  weight  of  contents  of  the  cans 
of  different  sizes.  In  the  case  of  canned  pork  and  beans,  the  No.  1 
can,  cost  15  cents,  weighs  11  ounces,  while  the  No.  2  can,  cost  20 
cents,  weighs  21  ounces.  In  the  latter  can,  the  cost  of  the  additional 
10  ounces  is  5  cents.  If  the  housekeeper  uses  condensed  milk  in 
quantity,  it  is  better  for  her  to  buy  the  16-ounce  can,  as  the  cost  per 
ounce  is  much  less  than  if  she  purchases  the  6-ounce  can.  Of  course, 
it  may  be  better  economy  for  the  woman  to  buy  the  No.  2  can  of 
vegetables,  but  this  is  true  only  when  the  No.  2  can  gives  her  exactly 
enough  for  one  meal  for  her  family.  If  there  is  a  serving  left  over, 
it  is  evidently  wiser  for  her  to  buy  the  No.  3  can,  because  then  she 
has  enough  for  two  meals,  and,  with  different  methods  of  prepara- 
tion, will  run  no  risk  of  monotony. 

It  seems  clear,  then,  that  several  elements  enter  into  the  wise  buy- 
ing of  food.  One  who  enlists  in  that  service  ought  to  have  a  clear 
conception  of  the  relation  of  these  units  of  weights,  cost,  and 
measures. 

TABLE  OF  WEIGHTS  AND  MEASURES. 


Material. 

Weight. 

Measure. 

1   pound  

.  .  .  .do  

...  .do  

Beans,  canned 
String  No    2    

1  pound   2   ounces  

Do 

Bread  : 

12   ounces    

Rye                                              .                                 

1   pound   

White           

1  pound   2   ounces.  ..... 

1   pound  4  ounces  

Butter     

1   pound   

%  cup 

16  ounces    

1  7/9  cups 

Molasses  No    2  %  

2  pounds   6   ounces  

Pineapple: 
No     1    flat  

9   ounces  

No    2    tall          

Prunes: 
Small    

1    pound    

Large    

.  .  .  .do  

28—30  prunes 

Tapioca: 
Instant    

10  ounces    

I  3/7  cups. 

Minute    

....  do  

Do 

Pearl   

1   pound  -.  

2  1/7  cups 

1  ounce  of  sugar  measures  2   level  tablespoons. 
%   ounce  of  butter  measures  2  level  teaspoons. 

2  ounces   of  flour  measures    %   cup. 

Index   No.   E.-7. 


UC  SOUTHERN  REGIONAL  LIBRARY  FACILITY 


A    001  297578    5 


